Sunday, February 10, 2013

Jane Dough's Brit Pasties

This weekend I got out a recipe that my Grandmother passed to me. Likely not a recipe that Gram came up with...but I'm guessing a favorite from one of her Welsh/ English friends from the old neighborhood. Pasties are thought of as British Pastries. Fun to make... and a fun way to incorporate your meat/ veggie and starch in one compact entrée. This go around, I did mine sans starch....leaving out the potato. ... I also added in Savory for a little herbal seasoning. This is what I do:

Prepare the Pastry dough by 'cutting' the shortening into the flour with a fork. Do this until the flour takes on a small peas appearance- take care to not overdo!! Sprinkle in cold water until soft dough ball forms. Roll out the dough on waxed paper to pie crust thickness.

With a cereal bowl, cut large circles of dough. Fill each Pastry circle with the Meat/ Vegetable filling.

Fold the dough to form a crescent, pinching the dough ends together to seal the filling inside.

Seal further by pressing the tines of a fork around the perimeter of the Pasty, taking care to not puncture the filled pocket. Puncture the tops of the Pasties with a knife. Bake at 350' until lightly golden brown on the edges.

I serve my Pasties with a little bit of Beef gravy drizzled on them. I hope you will give them a try... experiment with the veggies you add.. you can also cut potato into tiny cubes and pre-cook ( I usually microwave until tender) - fold into the meat / vegetable mix. If you add Potato.. consider using a more firm Potato like Red Potatoes as opposed to Russet, as they will hold the cubed form better... Have Fun :)